Beetroot Falafel

These stunning pink beetroot falafels combine earthy beets with traditional Middle Eastern flavors for a colorful twist on the classic. Crispy on the outside, tender on the inside, and packed with fresh herbs and warm spices, they're perfect for grain bowls, pita pockets, or enjoying on their own with tahini sauce.

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Course: Main Course

Cuisine: Vegetarian

Keyword: Vegetarian

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 185kcal

Equipment

Ingredients

1 15-ounce can chickpeas, rinsed and drained (~1½ cups)
1½ cups shredded raw beets
4 garlic cloves
1½ cups chopped parsley
2 tsp ground cumin
½ –¾ tsp sea salt
1 tbsp tahini
1 tbsp fresh lemon juice
1 –3 tbsp oat or chickpea flour optional
1 –3 tbsp olive or avocado oil for cooking, optional

Instructions

Combine chickpeas, shredded beets, garlic, parsley, cumin, salt, tahini, and lemon juice in a food processor.
Pulse until mixture is coarse but sticks together; add flour if mixture is too wet.
Form into small balls or patties using your hands or a small scoop.
Heat oil in a large pan over medium heat.
Cook falafel until golden and crisp on all sides, about 3–4 minutes per side.
Drain on paper towels before serving.

Notes

For baked version, preheat oven to 375°F (190°C) and bake for 25-30 minutes, turning halfway through

Grate beets using the large holes of a box grater or food processor for best texture

Mixture can be made up to 24 hours ahead and stored in refrigerator before forming and cooking

Substitute chickpea flour with all-purpose flour, almond flour, or breadcrumbs if needed

Cooked falafels freeze well for up to 3 months - reheat in oven at 350°F for 10-12 minutes

Serve with tahini sauce, tzatziki, hummus, or in pita bread with fresh vegetables

Nutrition